Everything you’ll need to make these Sugar-free Pancakes
- 1½ cups gluten-free flour
- 3 tsp baking powder
- 1½ tbsp granulated stevia or another sweetener
- 1 tsp salt
- 1¼ cups light cream or low-fat yogurt
- 1 large egg, beaten
- 3 tbsp butter, melted and cooled
Instructions
- In a small saucepan, melt the butter over low heat and let it cool to lukewarm.
- Sift the flour and baking powder into a mixing bowl.
- Add the sweetener and salt, stirring to combine.
- Make a well in the center of the dry ingredients.
- Add the egg, melted butter, and cream (or substitute with low-fat yogurt for a lighter option).
- Whisk the mixture until smooth and combined.
- Let the batter rest for 15 minutes.
Cooking the Pancakes
- Heat a non-stick skillet over medium heat.
- Add a small piece of butter and swirl it to coat the skillet evenly.
- Pour a small ladleful (about half a spoonful) of batter into the skillet for each pancake.
- Cook until bubbles form on the surface, then flip with a spatula to cook the other side.
- Stack the pancakes and serve.